Pineapple Bread Pudding With Meringue Recipe

1. 1

   Toast raisin bread till golden, slice into 1/2 inch cubes.

2. 2

   Place bread in large mixing bowl.

3. 3

   Add in liquid removed pineapple, tossing gently to combine.

4. 4

   Pour reserved pineapple liquid into measuring c. and add in water, if needed, to measure 1 c..

5. 5

   In medium mixing bowl, combine 3/4 c. sugar and butter; blend well.

6. 6

   Add in egg yolk and beat well.

7. 7

   Blend in pineapple liquid.

8. 8

   Pour egg mix over bread cubes and pineapple.

9. 9

   Spoon into a buttered 2 qt shallow baking dish.

10. 10

    Bake, uncovered, in preheated 350 degrees for 45-50 min or possibly till knife inserted in center comes out clean.

11. 11

    Remove from oven.

12. 12

    Combine egg whites and cream of tartar in large mixing bowl.

13. 13

    Beat at high speed till foamy.

14. 14

    Continue beating and add in the 1/3 c. sugar, one Tbsp.

15. 15

    at a time till whites become stiff and glossy.

16. 16

    Spread meringue over pudding.

17. 17

    Bake at 350 degrees for 8-10 min or possibly till meringue is deliberately browned.

18. 18

    Let stand 10-15 min before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.